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Add salt, sesame seeds and kahk flavour to flour.
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Gently heat the oil until it’s very warm. Make sure you do not let it reach its smoking point.
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Add hot oil to flour mixture and mix thoroughly, making sure all flour particles have been coated with oil.
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When mixture cools down to being slightly warm add yeast, honey (or sugar), and water. A tiny teaspoon is enough. Don’t add any more or the kahk will be too dry. Mix well with your hands.
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Start shaping the dough in the palm of your hands by making small balls. It will be a bit crumbly so it might be easier to use some kind of mold to shape it. I used a special maamoul mold as well as a small watermelon scooper for bite size kahk.
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You can then make little crevices on the kahk using a small fork or even this. Again, press gently so the kahk doesn’t crack.
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Bake in a preheated 180-190 c oven for 15-20 minutes until the kahk is a light tan in color and the bottoms are just starting to brown.
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When it cools down, sprinkle with powdered sugar and keep in an airtight container for up to a week.